Ingredients to make a Thai Green Curry

Ingredients to make a Thai Green Curry

The global appeal of Thai green curry stems from its exotic ingredients, vibrant colour and bold complex flavour profile. To recreate this delicious Thai curry at home you’re going to need a shopping list of fancy ingredients that you are probably not going to find at your local Morrisons.

That being said, the larger supermarkets like TescoEXTRA have started stocking lots of these hard to find Thai ingredients, so you may just be in luck. If not you’re going to have to make an extra special trip to your local Asian supermarket.

Either way, Let us be your shopping guide and provide as much assistance as possible for you to create this mouthwatering Thai masterpiece at home.

This list is a guide on how to make the perfect Thai Green Curry Sauce. The meat and vegetables you chose to add when cooking this classic Thai dish is completely down to your personal preference. This is a very versatile dish and can be enjoyed with any meats and vegetables of your choosing. Typically the vegetables used are chopped bell peppers, cubed aubergines and sliced carrot.

Thai Green Curry


Thai Green Curry Paste
First of all to make any delicious Thai curry, you’re going to need a good quality Thai Curry Paste! That’s right, paste, no powders in Thai food, just freshly prepared pastes, This is what sets Thai food apart from other spicy world cuisines.

Most cook books will probably tell you to make your own Thai green curry paste from scratch, and while this is good because you can tailor the paste to your own personal preference, making your own paste from scratch may be adding several complex steps and ingredients that could be substituted with ready made pastes.

If you’d rather make a Thai green curry paste yourself, then you’ll need to get yourself a medium size stone mortar and pestle and follow the guide below:

Thai Green Paste Ingredients:
• 2-3 fresh green Thai bird’s eye chilies (adjust for spiciness)
• 2-3 cloves garlic
• 1 shallot
• 1 stalk of lemongrass (only the white part)
• 1 thumb-sized piece of galangal (or substitute with ginger)
• 1 kaffir lime peel (or use lime zest)
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• A pinch of salt or shrimp paste if desired

Making Thai Green Curry Paste

1. Prepare the Ingredients: Wash and chop the chilies, garlic, shallot, lemongrass, and galangal into small pieces to make it easier to grind in the mortar and pestle. Remove the tough outer layers of the lemongrass and slice it thinly.

2. Toast the Spices: In a dry pan, lightly toast the coriander seeds and cumin seeds over low heat until they become fragrant. Be careful not to burn them. Remove from heat and let them cool.

3. Grind the Spices: Add the toasted spices to the mortar and pestle and grind them into a fine powder. This will take a bit of effort.

4. Add Other Ingredients: Add the chopped chilies, garlic, shallot, lemongrass, and galangal to the mortar and pestle along with a pinch of salt. Traditionally shrimp paste is added for extra salty umami flavouring.

5. Start Grinding: Begin grinding the ingredients in a circular motion with the pestle. Apply downward pressure while grinding to crush and combine the ingredients. Keep grinding until you have a smooth paste. This can take around 10-15 minutes of effort.

6. Incorporate the Lime Zest: Add the kaffir lime peel or lime zest to the paste and continue grinding for a few more minutes until everything is well combined.

7. Adjust Consistency: If your paste is too dry, you can add a small amount of water, a teaspoon at a time, to reach your desired consistency.

8. Taste and Adjust: Taste the paste and adjust the flavor to your liking. You can add more chilies for heat or more salt for seasoning.

As I said before, you can save yourself a lot of extra work by simply buying ready made Thai green curry paste. If you chose to buy the paste, We recommend Mae Ploy brand because it is readily available at most supermarkets and it doesn’t contain palm oil.

Thai Green Curry

Coconut Milk
Not all coconuts are created equal, as tempting as it may be to go for a can of cheaper non branded coconut milk, you’ll be doing yourself and your Thai green curry a disservice. We have used many brands of coconut milk over the years from Lidl own, to Amoy, Panda brand amongst others. They all get the job done, but the one that we always stick by and recommend to anyone is Chaokoh brand. I don’t know what it is about them, they just seem to get it right, rich and creamy with the ideal coconut fat content, it is just perfect for creating a decadent and rich Thai green curry. Make sure you shake the can really well to mix up the solids and the waters before opening! 

Ingredients for a Thai Green Curry

Fish Sauce
Before you rush out and buy a bottle of fish sauce, ask yourself “What else am I going to use this for”. When you cook your Thai green curry, you are literally going to add one or two squirts of fish sauce and that’s it. If you have no other use for fish sauce, that stinky bottle is going to sit in your kitchen cupboards for months, possibly years before you use it again. Chances are you’ll never use it again and end up binning it as it has gone past the use by date. 

Fish sauce adds a salty umami flavour to your Thai green curry for sure, but this can be just as easily submitted for regular cooking salt. Save yourself a few quid and prevent food waste at the same time. If you manage to find the tiny 60ml bottles of fish sauce for 99p then by all means buy it. But if there is only the larger 1-litre bottles at the shop, just use salt. It will be fine I promise! 

Ingredients for a Thai Green Curry


Seasoning powder (With flavour enhancers)
Even after adding all those fancy ingredients to your Thai Green Curry paste, you’ll still need to season your curry. A good quality chicken or pork bullion seasoning powder is ideal. In the UK we generally use stock cubes for seasoning, OXO being the main brand at the forefront of the powdered seasoning world. In Thailand, people like to season their cooking with Knorr brand seasoning powders. The seasonings all contain a blend of spices and flavour enhancers usually Monosodium Glutamate that really brings out the Umami flavour of the Thai cooking. 

Oh no, he didn’t just say flavour enhancer Monosodium Glutamate did he. Yes!!! Get over it, Flavour enhancer E621 or MSG as we know it. Ignore the public histeria around MSG, Thais have been cooking with it for decades, in fact, Go and check your cupboards right now, you'll be surprised what foods you already own that contain MSG! OXO cubes, Pringles crisps, tinned soups, packet noodles, even shepherds pie sachet mixes have it in, not to mention the thousands of supermarket ready meals, the list goes on! 

If you don’t want to use seasoning powder that’s fine, you’re missing out! Just remember you wouldn’t make a bolognese without a couple of red OXO cube would you! 

Seasoning for a Thai Green Curry

Palm Sugar
Palm sugar plays a pivotal role in enhancing the flavours of Thai green curry. Its natural sweetness complements the spiciness of the curry paste and balances the overall taste, while its ability to caramelize adds depth and a smoky undertone. Palm sugar also mellows the heat, contributes umami richness, ensures a smooth texture, and preserves the dish's authenticity. Its versatility extends to various Thai recipes, making it an essential ingredient in creating the delicious and well-rounded flavour profile that characterizes Thai green curry.

Substituting palm sugar with ordinary white granular sugar or brown sugar is fine, each offers a different essence to the dish. However, these alternatives may sacrifice the unique and complex taste that palm sugar imparts, resulting in a less authentic Thai flavour. Additionally, the choice of using artificial sweeteners may affect the curry's flavour, while brown sugar may potentially darkening the dish.

Palm Sugar for making Thai Green Curry

The main basil variety traditionally used in Thai green curry is Thai basil, also known as holy basil. This variety has a distinct flavour with notes of anise and a peppery kick, which pairs perfectly with the flavours in Thai green curry, creating a unique and authentic taste.

While Italian basil (sweet basil) shares a similar appearance with Thai basil, it has a milder, sweeter flavour profile with no peppery or anise-like notes. For this reason, just using regular Italian basil may be the best choice because it contributes a milder and more familiar taste in the green curry, as it won't overwhelm the dish, also Italian basil is more widely available in many supermarkets.

Thai Green Curry Ingredients Basil


Aromatics (Lemongrass, Coriander, Kafir Lime Leaf)
Lemongrass in Thai green curry contributes a bright and citrusy aroma and flavour, adding a refreshing and zesty note while also providing a subtle, grassy background. Kaffir lime leaves impart a distinctive citrusy and floral scent, infusing the curry with a unique and exotic aroma that enhances its complexity. Coriander, in the form of both the leaves and roots, offers a fresh, earthy, and slightly peppery fragrance, bringing depth and herbal character to the curry's aromatic profile. Together, these ingredients create the multi-layered and aromatic foundation that defines the vibrant and aromatic Thai green curry.

Adding these aromatics is completely down to the chefs personal preference, It can become an overpowering symphony of flavours when too much is added. Sometimes it may be best to just incorporate the aromatics in the paste making because they can be grounded down into a fine pulp making them part of the creamy curry rather than having to avoid scooping them up with your spoon when eating the curry.

Thai Green Curry Ingredients

Traditionally Thai Green Curry is a wet soupy affair, the curry is almost broth like and as this is how it is traditionally enjoyed, i will be the first to agree that a thicker creamier curry is more luxurious to look at and eat. So simply adding half a teaspoon of diluted cornflour to the final cooking process of making the Thai Green Curry will thicken it up and create a rich decadent creamy curry without affecting the flavour much.

Jasmine Rice
What better way to enjoy Thai Green Curry than with a big pile of steaming hot white jasmine fragrant rice. No need to use any other rice, flavoured rice is not necessary. The Green curry is enough to flavour the plain white rice.

Eating this Thai Green Curry Recipe with Egg fried rice for example would not contribute anything because the egg and the fried flavour of the rice would be totally lost in the exotic flavours and aromatics of the creamy Thai Green Curry sauce.

Thai Jasmine rice

Perhaps sticky rice may be used. Now there is a difference between the two, Jasmine rice being a long grain fluffy rice typically eaten with curries or stir fries. On the other hand, Thai Sticky Rice has short, plump grains with a higher starch content, giving it a sticky, chewy texture when cooked. It's traditionally soaked, steamed, and served in small portions, often as a side dish or dessert. Sticky rice is a versatile ingredient, popular for making dishes like mango sticky rice and sticky rice parcels filled with savoury or sweet fillings.

While Thai Jasmine Rice is the more commonly consumed variety, Thai Sticky Rice adds a unique and delightful texture to Thai cuisine, showcasing the diverse and delicious world of Thai rice varieties.

PHEW!! so there you have it, I didn't say it was going to be easy, But it will be well worth it when you taste the end results. Be sure to read our Thai Green Curry Recipe Blog post which details how to combine all these wonderful ingredients to create a delicious Thai curry at home.

Or just check out our online shop. We make Thai Green Curry Sauce and many more. we have done all the hard work for you, simply open and enjoy with your favourite meats and vegetables. Follow the link below and it will take you straight to all of our favourite Thai curry sauces for you to enjoy at home. We post out to all over Mainland UK.

Whatever you chose to do be sure to have fun and enjoy cooking Thai Food.

Back to blog

Leave a comment